Spinach balls
Those Cheesy balls are the best easy appetizer to impress your guest. It is made in few minutes using only few ingredients.
INGREDIENTS
KETO SPINACH BALLS RECIPE
- 6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
- 3 large eggs beaten
- 1 cup grated mozzarella or combo of parmesan and mozzarella (120g)
- 1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!)
- 1 teaspoon garlic powder
- 1 tespoon salt
- 1 cup almond flour (115 g)
- 2 tablespoon ground psyllium husk (12g)
ORIGINAL RECIPE
- 6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach
- 3 large eggs beaten
- 1/2 cup grated mozzarella (60g) -or combo of parmesan and mozzarella
- 1/4 cup chopped parsley or fresh herb of your choice (optional but recommended!)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup gluten free panko crumbs (75 g)
INSTRUCTIONS
- Preheat oven to 370 F (200 C).
- Trim and wash the fresh spinach leaves.
- Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes.
- Rinse the spinach with cold tap water. Drain and using your hands squeeze all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
- Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
- Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour and psyllium husk (or panko gluten free crumbs if you are making the original recipe) . You can also add salt and pepper if your cheese is not very salty. I did not add salt.
- Combine with a spoon until it forms a batter from which you are able to form balls.
- If too moist add slightly more almond flour or crumb until easy to roll as ball with your hands.
- Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between each bites. You should be able to make 22 spinach balls, one ball is about 1 tablespoon of batter.
- Bake at 370F (200C) for 20-30 minutes or until golden on the top.
- Serve immediately with dips like sugar free tomato suce, guacamole, mustard or tzatziki.
FREEZE
- Freeze on a plate covered with parchment paper. After 1 hour they are frozen enough to be transfered into an airtight container. Keep in the freezer up to 3 months.
- You don't need to defrost the balls before baking. Place them on a tray covered with parchement paper and bake as regular.
Spinach measurement : you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.
Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.
Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!
This article adapted from this site |